Sizzling Shrimp Fajitas made easy! This one skillet, 30 minute meal will have your tastebuds screaming for more! Made with a short list of inexpensive ingredients, this is a great recipe to bring that restaurant sizzle into the comfort of your own home.
- 1 lb large shrimp peeled, deveined and tails removed
- 2½ tbsp fajita seasoning
- 2 tbsp olive oil divided
- 1 large onion thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- 6 medium flour tortillas toasted
- 2 tbsp fresh cilantro chopped
- 2 limes cut in wedges, for serving
Cook Shrimp: Heat 1 tbsp of the olive in a large skillet. Add the shrimp to the skillet then sprinkle about half of the fajita seasoning over the shrimp and toss. Cook the shrimp for 4 to 5 minutes, 2 to 3 minutes per side, until it’s pink and opaque. Transfer the shrimp to a plate and set aside.
Finish: Add the other tbsp of olive oil to the skillet. Add the onion and cook for a couple minutes until it’s slightly translucent. Next, add the peppers and the remaining fajita seasoning and toss. Cook for another 3 to 5 more minutes so the peppers cook slightly, you don’t want them over cooked, they should be a bit crunchy. Add the shrimp back to the skillet and toss with the peppers.
Serve: Serve over tortillas, garnished with cilantro and top with salsa, sour cream and any of your favorite toppings.
- I highly recommend making your own fajita seasoning! It's incredibly easy and perfect to have on hand.
- Keep an eye on your shrimp, you don’t want to overcook them and make them rubbery!
- Don't overcook your peppers and onions! You want them to still have a little crunch. If you overcook them, they will become mushy!
- Try out different proteins and toppings to find your favorite fajita. Check out my chicken fajitas, pork fajitas or steak fajitas for more options.
- Transfer leftover shrimp fajitas to an airtight container. They’ll last in the fridge for 3-4 days. You can reheat in the microwave, or in a skillet over medium heat.
- If you’d like to freeze your fajitas, make sure they fully cool down to room temperature before storing. They'll last 4 months frozen. I recommend letting the leftovers thaw overnight in the fridge before reheating. Otherwise, the microwave will work best straight from the freezer.
- Note: Keep in mind that after the peppers and onions freeze then thaw, the texture will be affected. They will come out mushier than when the dish is made fresh
Serving: 1taco | Calories: 330kcal | Carbohydrates: 39g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 1087mg | Potassium: 318mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 69mg | Calcium: 191mg | Iron: 4mg